Crushed Tortilla Chip Casserole
1 tablespoon Coconut oil
1 small onion, diced (about 1 cup)
2 cloves garlic, minced
1 pound ground turkey or chicken
1½ cups frozen corn kernels, thawed
One 15-ounce can refried beans
One 15-ounce can all-natural enchilada sauce
One 8-ounce can tomato sauce
3 cups coarsely crushed corn tortilla chips (I use Whale Tails Chips -natural organic tortilla chips) divided…1 cup and then remainder
1 cup shredded Cheddar cheese (4 ounces)
Preheat the oven to350°F.
Heat the oil in a skillet over medium-high heat.
Add the onion and cook, stirring frequently, until softened, about 7 minutes.
Add the garlic and cook an additional 1 minute.
Add the turkey/chicken and cook, breaking up the large pieces, until no longer pink, about 5 minutes.
Drain excess fat.
Stir in the corn kernels, refried beans, enchilada sauce, and tomato sauce until well combined (use a whisk or spoon to get all the ingredients well blended).
Spread 1 cup of the crushed tortilla chips in a 9 x 13-inch baking pan or dish.
Arrange the meat mixture over the chips.
Top evenly with the grated cheese and the remaining crushed chips.
Bake, uncovered, until the cheese melts and the casserole is heated through, about 15 minutes.
Zucchini, Black Bean and Rice Skillet
1 tablespoon coconut oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz each) Black Beans, drained, rinsed
1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup water
1 cup instant white rice (I personally would swap this out and use brown rice)
1/2 cup shredded Cheddar and Monterey Jack cheese blend
Heat oil in large skillet over medium heat.
Add zucchini and bell pepper; cook 5 minutes, stirring occasionally.
Add beans, undrained tomatoes and water.
Increase heat and bring to a boil.
Add rice; stir well.
Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.
Sprinkle with cheese.
Quesadilla Casserole Recipe
3 tablespoons olive oil (or coconut oil)
3/4 cup onion (diced, chopped)
2 cans (15 oz cans) of black beans – drain them but keep 1/2 cup of the liquid to use
1 can corn (drained)
1/2 cup fresh chopped parsley
5 whole wheat tortillas
10 ounces of cheese (whatever kind you want to use…Monterey Jack, Cheddar, Mexican Blend)
1 can of enchilada sauce
*optional* you can add chicken, steak or pretty much anything you want…just cook prior to adding it to the layers below.
Preheat oven to 390
In skillet heat the oil and cook onions for approximately 5 minutes.
Place one can of beans and the cooked onions in a food processor and process til they’re thick and chunky.
Add the 1/2 cup of liquid you saved from the black beans.
Continue in food processor til it’s like a paste.
Use some more vegetable oil or coconut oil and grease a deep dish pie pan or an oven proof skillet.
In a bowl, mix the corn (drained), parsley and other can of black beans (drained).
Place a tortilla in the pan/skillet and spread with some of the processed black bean mixture.
Top with about 2/3 cup of the corn bean parsley mix and top witih about 1/2 cup of cheese.
Place another tortilla on top of this.
Using a spatula (or a clean hand) press down to compress.
Repeat until you’re at the top of the pan or out of ingredients.
Add cheese to top layer.
Bake for 30 minutes until cheese is melted and casserole is heated through.
Serve with the enchilada sauce.
Turkey Taco Casserole with Tortilla Chips Recipe
1 lb. ground turkey
2 cups salsa (I use EatWholly Salsa)
1 cup canned black beans, rinsed and drained
1 cup sour cream
1 cup cottage cheese
2 cups shredded Mexican cheese blend (or whatever cheese you want to use)
2 cups tortilla chips (I use Whale Tails Chips organic tortilla chips)
optional: black olives, scallions
Preheat oven to 350 degrees F.
Brush coconut oil on the bottom & sides of a 9 x 13 baking dish.
In a large skillet brown the ground turkey.
Add salsa and black beans.
Cook 1-2 minutes to allow flavors to come together.
Remove from heat.
In a small bowl, stir the sour cream, cottage cheese and 1 cup of the shredded cheese together.
Scatter half of the tortilla chips over the bottom of the prepared pan.
Top with half of the meat mixture, then all of the cottage cheese mixture.
Spread the remaining tortilla chips on top.
Sprinkle with the remaining meat mixture and remaining shredded cheese.
Cover with foil and bake 15 minutes.
Remove foil and bake another 5-10 minutes until cheese is melted.
*If you’re using black olives and/or scallions, put them on top of the casserole after you remove the foil and cook for the additional 5-10 mins til cheese is melted.